This is an excellent way to use leftover rice – in fact the recipe calls for cold rice, so cook extra rice next time and you’ll have a quick and easy weeknight meal. And, believe me, I am not a fan of anything “fried” and this is quite healthy and does not seem fried. Print Shrimp Fried Rice Author: Kristin Recipe type: Main Cuisine: Asian Prep time: 5 mins Cook time: 15 mins Total time: 20 mins Serves: 4-6 Ingredients 1 pound uncooked shrimp, shelled and deveined ½ teaspoon salt freshly ground black pepper ½ teaspoon cornstarch 2 tablespoons Canola oil (divided) 3 eggs, beaten 3 stalks scallion, chopped 3 cups cooked and cold rice 1 package frozen carrots, peas, and corn 1 tablespoon soy sauce 1 teaspoon sesame oil Instructions In a bowl, toss the shrimp with the salt, pepper and cornstarch. Heat a wok or large non-stick pan on high heat. When the pan is hot, add only 1 tablespoon of the oil to coat pan. Add the shrimp in a single layer to the pan. Let the shrimp fry, on one side for 30 seconds. Flip over and let the other side fry for 30 seconds, or until almost cooked through. Remove the shrimp from the pan into a large bowl, leaving as much oil in the pan as possible. Turn the heat to medium and let the pan heat up again. Pour in the eggs, and scramble the eggs until almost cooked through and then remove from the pan into the bowl with the shrimp. Cook the frozen peas, carrots, and corn according to package directions and set...